Crêpe Cake with Hazelnut Spread

For the Crêpes:

• • 2 cups (280g) all-purpose flour
• • 2 packets (20g) vanilla sugar
• • 1 tablespoon (18g) sugar
• • 1 teaspoon (8g) salt
• • 4 eggs
• • 2 cups (500ml) milk
• • 1 tablespoon vegetable oil

For the Filling:

• • 1 large jar (700g) hazelnut spread (like Nutella)

For Decoration:

• • chocolates, cookies, and whatever else you like

For the crêpes:

1. 1. In one bowl, mix the flour, vanilla sugar, sugar, and salt. In another bowl or in the mixer bowl, beat the eggs well and add the vegetable oil. Mix well and add the milk. Add the flour mixture little by little until you create a batter that is not too watery.
2. 2. Cover the bowl with plastic wrap and set it aside for 30 minutes. Lightly grease a small non-stick pan (22-24 cm) with a little oil, and once hot, pour in about a coffee cup's worth of batter. Swirl the pan so the batter coats the bottom evenly.
3. 3. Cook until bubbles appear on the surface, then flip the crêpe. Repeat with the remaining batter.

For assembling the cake:

1. 1. Put the hazelnut spread into a piping bag. Place one crêpe on the serving dish and pipe the hazelnut spread in a ring about 1 cm inside the edge.
2. 2. Place another crêpe on top and pipe the hazelnut spread in the center. Repeat this process until you run out of crêpes and hazelnut spread.
3. 3. Top with plenty of hazelnut spread and decorate with chocolates, cookies, and anything else you fancy.